Black sesame salty biscuit(hei zhi ma xian xiang bing gan )

Black sesame salty biscuit

Introduction:

"I've been fascinated by baking recently, and the most entry-level one is biscuit. It's easy to learn and has a great sense of achievement. According to Jun Zhi's prescription, I tried this kind of black sesame salty biscuit. The formula is simple and the taste is good. It's very good as a snack in winter!"

Production steps:

Step 1: black sesame into the frying pan fried, fried sesame to make biscuits will be more fragrant. (you don't need to add oil, you can fry it directly. If you hear a slight crackle, you can turn off the fire to avoid frying paste).

Step 2: main raw material collection, very simple ingredients!

Step 3: after mixing the low gluten flour, baking powder and salt, sift them into a large bowl to make the flour fluffy without small particles.

Step 4: add softened butter and fine sugar to the flour, and rub well with hands to form coarse corn flour, as shown in the figure.

Step 5: add the egg and milk.

Step 6: knead into dough by hand. Due to the different water absorption of flour, milk can be added slowly until the dough is soft. Your original prescription was 20g milk, I used 25g.

Step 7: pour in the fried black sesame and continue kneading for 1 minute to make the black sesame evenly separate.

Step 8: cover the kneaded dough with plastic wrap and leave it for half an hour to relax and roll it out.

Step 9: apply a little low gluten powder on the chopping board and roll the dough into a rectangle with a thickness of about 0.2cm. (try to roll the dough as thin as possible, because the biscuit will swell when baking with baking powder). Use a roller knife or a sharper knife to cut off the extra corners and make a rectangular dough.

Step 10: cut the dough into small squares about 3.5cm, knead the remaining corners into dough again, roll them into dough again after relaxation, and then cut into small squares. (I cut a plate of about 2cm, and found that the dough would thicken after cutting, so I suggest to cut it a little bigger, and cut about 3.5cm in the second plate.)

Step 11: spread tin foil on the baking tray, evenly spread the small pieces on the baking tray, leaving a certain space. Preheat the oven at 180 ℃ for 5 minutes, put the baking tray in the middle layer, bake for 10 minutes, take it out, turn the baking tray around, put it in again, and continue to bake for 5 minutes, so as to prevent some biscuits from being burnt and some of them are not yet ripe.

Step 12: bake until the surface of the biscuit is golden. Be sure to stay next to the oven for the last 2 minutes to prevent the biscuit from being burnt!

Step 13: this dish with bigger dough is also baked. This dish is a little thinner.

Step 14: eat it while it's hot, crisp, cool and put it in a sealed can. It's a good snack.

Materials required:

Low gluten flour: 150g

30g: butter

Milk: 25g

Egg: 1, 50g

Black Sesame: 20g

Fine granulated sugar: 20g

Salt: 1 / 2 teaspoon

Baking powder: 1 / 2 teaspoon

Note: 1. Try to roll the dough as thin as possible. Because of the baking powder, it will expand and thicken when baking, which will affect the taste. 2. My finished product is a little bit dry. I think it would be better to add more butter or milk. I will continue to test next time.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Hei Zhi Ma Xian Xiang Bing Gan